Taco Bowl
by Tavolino
A fresh and healthy Tex-Mex bowl with seasoned ground beef, kidney beans, crisp lettuce, and a creamy parsley dip.
Ingredients
- Parsley 0.5 bunch (10 g)
- Sour cream 200 g
- Pepper to taste
- Salt to taste
- Green chili pepper 1
- Romaine lettuce hearts 2
- Cherry tomatoes 200 g
- Organic lime 1
- Avocado 1
- Olive oil 1 tbsp
- Ground beef 300 g
- Tomato paste 1 tbsp
- Chili flakes 1 pinch
- Ground cumin 0.5 tsp
- Kidney beans 240 g
- Cheddar 50 g
Preparation
- 1
Wash the parsley, shake dry, and pluck the leaves. Finely chop half of the parsley.
- 2
Mix 200 g of sour cream with the chopped parsley. Season with salt and pepper to taste and set aside.
- 3
Wash the chili pepper and cut into diagonal slices. Wash the romaine lettuce, remove the core, and cut into strips.
- 4
Wash the 200 g of cherry tomatoes and halve or quarter them. Wash the lime and cut into quarters.
- 5
Halve the avocado, remove the pit, scoop out the flesh, and slice.
- 6
Heat 1 tbsp of olive oil in a pan and sear 300 g of ground beef over medium heat for 3 minutes.
- 7
Add 1 tbsp of tomato paste, 1 pinch of chili flakes, 0.5 tsp of cumin, and a little salt to the meat and fry for another 5 minutes.
- 8
Rinse the 240 g of kidney beans in a sieve and let them drain. Finely grate the cheddar.
- 9
Divide the lettuce, tomatoes, avocado, meat, and beans among 4 bowls.
- 10
Garnish the bowls with the cheddar, the dip, the remaining parsley, and the chili pepper. Serve with freshly ground pepper on top.